When it comes to a quick, delicious, and healthy meal, veggie-loaded quesadillas are a go-to option. Packed with colorful vegetables, protein-rich black beans, and gooey cheese, these quesadillas are a delightful way to sneak in nutrients without compromising on flavor with an added boost of 3 Second Salad.

Ingredients:

•   4 whole wheat tortillas

•   1 cup of black beans, drained and rinsed

•   1 cup of bell peppers (assorted colors), thinly sliced

•   1/2 cup of red onion, thinly sliced

•   1/2 cup of corn kernels, fresh or frozen

•   1 cup of spinach, chopped

•   1/2 cup of cherry tomatoes, halved

•   1 cup of shredded cheese

•   1 avocado, sliced

•   1 serving of 3 Second Salad (3 capsules)

•   2 Tablespoons of olive oil

•   1 teaspoon of cumin

•   1/2 teaspoon of chili powder

•   Salt and pepper to taste

Directions:

1.      In a pan, heat 1 tablespoon of olive oil. Sauté bell peppers, red onion, corn, and cherry tomatoes until they are tender. Season with cumin powder, chili powder, salt, and pepper. Set aside.

2.      Heat each tortilla on a dry skillet for about 20 seconds on each side until they are pliable.

3.      On one half of each tortilla, layer a spoonful of black beans, followed by the sautéed vegetables, chopped spinach or kale, and a generous sprinkle of shredded cheese. Open up 3 capsules of 3 Second Salad and sprinkle the beadlets across your quesadilla filling.

4.      Fold the tortilla over to create a half-moon shape. Wipe the skillet with a bit of olive oil, and cook each quesadilla for 2-3 minutes on each side until the cheese is melted, and the tortilla is golden and crispy.

5.      Slice each quesadilla into wedges. Top with sliced avocado and serve with your favorite salsa or Greek yogurt for dipping.